Curried Banana Blossom Fish & Chips

Curried Banana Blossom Fish & Chips

By Gaz Oakley

Average rating: 5.0 • Rated by 3 users

Servings: 4

Total time: 1 h 30 min

Preparation time: 30 min

Cooking time: 1 h

Cooking methods: Baking , Frying

Difficulty: Intermediate

Vegan fish and chips! British & Indian fusion for a delicious weekend treat!



2 Cans Banana Blossom, drained & patted dry
Sea Salt • 1 tsp
2 Sheets Nori


Plain Flour • 60 g
Tapioca Starch or Corn Flour/Starch • 60 g
Salt • 1 pinch
Bicarbonate of Soda • 1/2 tsp
Baking Powder • 1 tsp
Beer • 120 ml


6 Maris Piper Potatoes, washed & cut into wedges
4 cloves of Garlic, crushed
Fennel Seeds • 1 tbsp
5 Curry Leaves
Curry Powder • 2 tbsp
Sea Salt • 1 pinch
Mustard Seeds • 2 tsp
Olive Oil • 3 tbsp

Mango Mayo

Vegan Mayo • 226 g
Mango Chutney • 2 tbsp
Curry Powder • 1/2 tsp

Serve with:

5 Curry Leaves




Pre heat your oven to 180 degrees C & line a baking tray with greaseproof paper. Add the wedges, garlic, curry leaves, curry powder, salt & oil to the baking tray and mix together well. Place the potatoes into the oven to cook for 35-40 minutes.


Meanwhile to make the fish element, cut the nori into pieces big enough to cover one side of the banana blossom fillets. You should get 4 fillets out of the 2 cans. I stack a couple blossoms together if they are on the small side. 


Place the nori on the banana blossom, then drizzle over lemon juice, the lemon juice will help the nori attach to the banana blossom. Sprinkle over a little sea salt. 


To make the batter, to a mixing bowl add the flour, starch, salt, bicarb, baking powder & curry powder. Whisk in enough beer into the flour mix to make a pancake batter style consistency


Fill a wok or large saucepan a 1/4 high with vegetable oil & place over a low heat. DO NOT over fill your pan with oil.


To check the oil is hot enough to fry, dip a wooden spoon into the oil and if bubbles form around the wood, it's ready.


Carefully pick up a fillet and dip it into the batter making sure it's well coated then place it into the oil slowly - DO NOT drop it from a height.


Only fry 1-2 fillets at a time for 2-3 minutes on each side. When the 'fish' is golden & crisp remove them from the oil using a spider & place them onto a plate lined with kitchen paper, to soak up any excess oil. Season with a little salt to keep them crisp.


To make the mayo, simply mix the ingredients together in a small mixing bowl


When the wedges are golden and crispy, serve up the fish & chips. I garnished mine with some fried curry leaves.


Please watch the tutorial video for extra tips.

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